Egg and Sausage SouffleSubmitted by: ANNEPALMIERI
IntroductionPerfect for a brunch because it is made the night before. Perfect for a brunch because it is made the night before.
6 eggs - large slightly beaten
1 tsp. salt
1 tsp. dry mustard
2 cups skim milk
6 slices white bread (cut off crust and cut in cubes)
1 lb. breakfast sausage, cooked and cut in slices or chopped in food processor
1 1/2 cups shredded sharp cheddar cheese
Stack three slices of bread and cut together saves time. Calories are based on 5 slices considering the crust is removed, but 6 slices are used. Italian or low fat bread are options as well. Raises higher with Italian bread.
Bake uncovered at 325 degrees for 45 min. - 1 hour
Serving Size: Makes 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user ANNEPALMIERI.